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Muffins

James's Cranberry Pumpkin Muffins

2 cups flour 
1/2 cup brown sugar 
1 teaspoon baking soda 
1 teaspoon cinnamon 
1/2 teaspoon nutmeg 
1/2 teaspoon salt 
1 cup pumpkin puree 
2 cups fresh or frozen cranberries, coarsely chopped 
1/2 cup oil 
1/4 cup milk 
1/4 cup molasses 
1 egg, lightly beaten 
Directions for cranberry pumpkin muffins 
Combine flour, brown sugar, baking soda, cinnamon, nutmeg, and salt in a medium mixing bowl. Combine remaining ingredients in a separate mixing bowl. Add wet ingredients to dry, mixing just until the dry ingredients are moist. Do not overmix. Generously grease a 12-muffin tin and dust with flour or line with paper muffin cups. Fill muffin cups about 2/3-full with batter. Bake pumpkin muffins in preheated 350° oven for 25 to 30 minutes, or until nicely browned. Remove pumpkin muffins from tins to wire rack to cool. Makes 12 cranberry pumpkin muffins.